Curried Kale, Pumpkin, and Potato Pie

Directions

1. Make the curry filling: in a large pot, heat the olive oil over medium heat. Add the shallots and scallions and saute until just starting to become tender, 3-4 minutes.
2. Add the curry powder, cumin, coriander, turmeric, cinnamon, ginger, and cayenne - sauté until fragrant, about 45 seconds–1 minute.
3. Stir in the pumpkin and potato, and toss well to coat in the spice mixture. Stir in the broth and coconut milk, and bring the mixture to a simmer over medium heat.
4. Simmer the mixture, uncovered, until the pumpkin (or squash) is just starting to become tender, 20-25 minutes. The mixture will become visibly thicker as it cooks.
5. Season the curry with salt and pepper to taste, then stir in the kale, cilantro, and mint. Stir over low heat until the kale is wilted. Set the filling aside to cool slightly (or you can make it up to 48 hours ahead of time, and hold it in the refrigerator until ready to assemble and bake).
6. Preheat the oven to 375°F/190°C with the oven rack in the center. Line a baking sheet with parchment paper, and place a 9 in/23 cm springform pan on top of it.
7. Prepare the hot water crust as directed by the recipe, then divide into two pieces—one about 2/3 of the dough (for the base and sides) and one about 1/3 of the dough (for the top).
8. Start with the larger piece for the base and sides. Remember, you have to work with the crust while it’s hot to keep it pliable. I like to roll it out as best I can between two sheets of plastic wrap to about 1/4 inch thick (a little thicker is ok, too).
9. Peel the top piece of plastic wrap off, then use the bottom piece to help you invert the dough into the springform pan. Don’t worry if it tears or small holes appear—you can patch it! Patch any holes, tears, or uncovered areas with more dough, and press well to ensure they’re sealed. (Alternatively, you can just press the crust in from the get go – just remember to work quickly!)
10. Pour the filling into the pan and spread into an even layer. Transfer the springform pan back to the parchment lined baking sheet.
11. Roll out the remaining dough between two sheets of plastic wrap to about 1/4 inch thick. Peel off the top piece of plastic wrap then use the bottom piece to help you invert the crust on top of the filling, then peel it away.
12. Pinch the two crusts together at the sides, and pinch off any excess (discard it/save it as scrap dough for adding decorations to the top). Crimp the edges as desired to make sure they’re sealed together.
13. Use the handle of a wooden spoon to make a vent in the center of the pie. Bake the pie until the crust is golden brown and steam is coming out of the vent, 30-40 minutes. Cool at least 15 minutes before unmolding, slicing, and serving.